Sunday, July 27, 2008


This little 30's promo cookbook exists only to encourage the use of Clabber Girl Baking Powder (Leaves No Bitter Taste). This particular recipe is listed as Applesauce Cake - 4 Eggs while the recipe below it, rather apologetically, is Apricot Cake - 1 Egg.

Now, applesauce cake was originally developed by some smart woman as a thrifty solution to the problem of leftover applesauce. A four-egg cake, particularly during the Depression, would have been saved for special occasions such as Father Riley stopping by for coffee on Sunday evening. This one has cocoa as an ingredient, either for color, or to temper the sweetness of the applesauce?

Apple Sauce Cake - 4 Eggs

2/3 cup butter
2 cups sugar
4 egg yolks
3/4 cup cold thick unsweetened applesauce
1/2 cup milk
2 1/2 cups cake flour
1 teaspoon grd. cloves
1 teaspoon grd. cinnamon
1/2 teaspoon grd. nutmeg
1/4 teaspoon grd. allspice
4 tablespoons cocoa
1 teaspoon vanilla
2/3 cup raisins
1/2 cup nut meats
4 egg whites

"Cream the butter; add the sugar, beat until well blended; add egg yolks and applesauce and beat until the mixture is smooth; then add the milk alternately with the cake flour, which should be sifted four or five times with the baking powder and spices; add vanilla, raisins and nuts, fold in the beaten egg whites; turn into greased layer cake tins, and bake in a moderate oven (325 degrees-350 degrees F.) about 40 minutes."

There are no suggestions offered on icing; I think caramel would be perfect.


Lidian said...

Great cover! You know, I have actually seen modern Clabber Girl baling powder here (in one drugstore a few years ago) so I know that they still sell it in Ontario!

Amy said...

oooh yum! But um...what is a Clabber Girl?

Shay said...

Haven't a clue but I think it has something to do with dairying!

Su said...

Clabber does have to do with dairying, cheesemaking, in particular, I think.
I actually have Clabber Girl bp in my cupboard, and I think I'm going to try that cake.

Kate/Massachusetts said...

Clabber Girl is still around, too! I use it for baking. Check out their website: